Maxi Roast Selection

If you are extending the festivities with celebrations across a few days this Christmas, this trio of roasts is just what you need. British Slow-cooked Turkey Crown in Gravy with a naturally juicy bite, award-winning Sirloin Roast full of robust flavour, and tender British Free-range Smoked Gammon Joint.

HOW TO STORE

1. Storage: Keep frozen at -18°C or below
2. Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
3. Shelf life defrosted: Store in refrigerator and use within 7 days

Turkey

1. Storage: Keep frozen at -18°C or below
2. Defrosting guidelines: Allow at least 12-15 hours of defrost time in refrigerator per kg of meat. Do not re-freeze once defrosted
3. Shelf life defrosted: Store in refrigerator and use within 24 hours

NUTRITIONAL INFORMATION

British Free-range Gammon Joint

Sirloin Roast

British Slow-cooked Turkey Crown in Gravy

COOKING INSTRUCTIONS

​British Free-range Gammon Joint

Cooking guidelines from defrosted: remove all packaging. Rinse quickly in cold water, then allow to come to room temperature. Preheat Oven: 190°C / fan 170°C / gas 5 Place joint in a roasting tin, wrap the exposed meat in foil, leave the rind uncovered. Place onto the middle shelf of the oven and cook for 30 minutes per 500g plus 30 minutes. Remove the foil about 20-30 minutes before the end of the cooking time. Allow to rest somewhere warm for at least 30-35 minutes before serving.

This product must be cooked thoroughly prior to consumption.
Cooking appliances vary in performance; these are guidelines only.

Sirloin Roast

Cooking guidelines from defrosted: defrost for 24 hours in a fridge. Remove the sirloin roast from the packaging and pat dry with kitchen paper. Allow the roast to come to room temperature well in advance or for at least 30 minutes before cooking.

Traditional roasting: preheat the oven to 250°C / fan 230°C / gas 9. Sear the meat for 7-8 minutes in the oven. After searing, reduce oven temperature to 190°C / fan 170°C / gas 5 and cook for:
Rare: 10-12 per 450g
Medium: 14-16 per 450g
Well done: 20-22 per 450g
Once your joint is cooked to your liking, remove from the oven. Place it on a board or platter, cover with foil and leave to rest for at least 20 minutes.

Low temperature cooking (medium result): preheat oven and baking tray to 80°C without the fan. Pat dry with kitchen paper. If desired, smear 2 tbsp of Dijon mustard all over. Heat 1tbsp of oil in a large frying pan and sear the meat all over for 4-6 minutes in total. Place onto the preheated tray and season with salt & pepper. Set thermometer to 60°C, insert horizontally into centre of the meat. Put into oven until the thermometer alarm sounds (approx. 2 hours).

Cooking appliances vary in performance, these are guidelines only.

British Slow-cooked Turkey Crown in Gravy

​​Cooking guidelines from defrosted: keep the crown in its packaging for 30 minutes at room temperature prior to roasting.
​​Preheated oven at 200°C / fan 180°C / gas 6
​​Remove the crown from the packaging, place it skin side up, with all the gravy into a deep roasting dish. Wrap loosely with greaseproof paper then tin foil and heat on the middle shelf of the preheated oven for 60 minutes.
​​Remove the foil and heat for a further 10-20 for 2.27kg, 20-30 minutes for 2.7kg.
​​Remove from the oven when piping hot throughout and allow to rest somewhere warm for 15 minutes.
​​Whilst the joint is resting, strain the gravy into a clean pan and adjust seasoning if required.
​​When ready pour into a warmed gravy boat ready for serving with the turkey.
​​Ensure product is piping hot throughout. Do not reheat once cooked.
​​Cooking appliances vary in performance, these are guidelines only.​